Desserts
BANANAS FOSTER TOAST
Thick cut slices of soft, sweet cinnamon bread are cubed and lightly tossed in a mixture of dodo egg, heavy cream, and a touch of maple syrup. We let the bread soak up the flavor overnight before popping it into the oven in the morning. Before we bring it to your table, we top our La Noscean toast with fresh cut Cloud Bananas, pecans, and a sticky rum-infused syrup. We like to think this dessert is a lot like our lovely staff: warm, sweet, and -- of course -- a bit on the sassy side!
PER SLICE . . . 600 G
BAKED HIGHLAND APPLES
A Bountiful Chest twist on a Coerthan classic! We stuff a mixture of brown sugar, a mix of warm and earthy spices, dried cranberries, and chopped Gridanian Walnuts into the hollowed out centers of plump and juicy Mirror Apples. Once they're baked down to sold, golden perfection, we scoop them still warm onto a platter of vanilla bean ice cream and cover the whole thing with a delectable caramel sauce accented with coarse sea salt!
ONE APPLE W/ ICE CREAM . . . 550 G
WARDENBERRY TRIFLE
This dessert packs a whole lot of rich decadence into one small cup! We start with a square of warm, fudgey brownie and give it a light drizzling of dark chocolate cabernet sauvignon sauce. On top of that we put a generous dollop of fluffy whipped cream and a handful of plump, juicy Wardenberries. Because just one layer clearly isn't enough, we do the whole thing over again and serve it up with a spoon!
ONE TRIFLE . . . 700 G
TWO TRIFLES . . . 1200 G
CARTENEAU PUFFS
Who would imagine that something so simple could be so irresistable? Flakey, buttery layers of puff pastry give a pleasant contrast in texture to the lightness of the cream in between each of the layers. Not to mention the complimentary flavors of the slightly tart hint of Honey Lemon in the filling and the sweetness of the sliced ripe Rolanberries. And of course, no Carteneau Puff is complete without a dainty dusting of powdered sugar on top! A Bountiful Chest best seller, and we're certain you'll see why after just one bite!
TWO PASTRIES . . . 550 G
SIX PASTRIES . . . 1500 G
BRAMBLEPATCH GALETTE
One bite of this rustic delight will send you right back to the East Shroud where we picked up the recipe! Tart yet subtly sweet Pixie Plums and Brambleberries make up the filling of this treat, held together by a crunchy and buttery pie dough washed with egg and sprinkled with coarsely ground sugar. Large enough for two people to easily share, or for one especially sweet-toothed patron to devour all by themselves. We certainly wouldn't blame you!
ONE GALETTE . . . 600 G
DRUNKEN BREAD PUDDING
We're not going to say that we came up with this dessert one evening while enjoying a couple too many glasses of liquor and drawing up the menu.. But it's a distinct possibility. Even if it is a half-drunk creation, our bread pudding is nothing to laugh at! We cube yesterday's leftover loaves of bread, stick them in ramekins, and let them soak in a mixture of cream, egg, sugar, vanilla, and warm spices until they reach a pudding-like consistency. After a bout in our ovens to finish them up, we top them with a few sweet chocolate chips and a whiskey cream sauce -- homage to this dessert's humble drunken origins!
ONE PUDDING . . . 500 G
TWO PUDDINGS. . . 800 G